Greek Stuffed Peppers

The sweet red pepper, salty feta and hearty couscous drive this dish that is delicious and easy to make. It captures many of the flavors of a Greek-style recipe and really satisfies, plus the red peppers are a stunning presentation.

Recipe from NoshOnIt.

-3 red bell peppers
-1 cup cooked couscous
-1.5 ounces sliced spinach
-7.5 ounces chickpeas
-1 teaspoon minced garlic
-0.5 tablespoons olive oil
-0.5 tablespoons lemon juice
-0.5 tablespoons oregano
-0.5 tablespoons onion powder
-3 chopped kalamata olives
-1 tablespoon chopped roasted red pepper
-1 ounce crumbled feta cheese

Start off by cooking the couscous, I found a bag of frozen 4 minute microwave couscous in the freezer section of the food store by the vegetables, it cooked really well and fast.

Rinse the chickpeas and cook them in a frying pan on medium with a half tablespoon of olive oil, some salt and black pepper. After a few minutes, add the garlic, then the spinach. Pour in the lemon juice and let the spinach cook and wilt. Mix in the oregano, onion powder, olives, and roasted red pepper. Remove from heat, stir in the couscous and let sit.

Cut the red peppers in half longitudinally and clean out the seeds and ribs. Leave the stem on for flair.

Pack the couscous filling into the half-peppers, then crust each with a layer of feta.

Broil in the oven for 4-5 minutes, rotate and cook with vigilance for another 2-3 minutes.

We loved these Greek-style stuffed peppers. I don't know if they have frozen couscous everywhere, I happened to stumble on it, as well as store-brand frozen 3-4 minute microwaveable quinoa, while looking for frozen spinach (for something else - this recipe calls for fresh spinach). It simplified the couscous step immensely and I was happy with the result. With or without convenient couscous, though, we will be making these again.


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